Makes one 25cm round cake
(Serves 12-16)

Serve for afternoon tea or as dessert. Really doesn’t need whipped cream but do if you must.

INGREDIENTS
800g-900g (3-4) oranges (washed and dried)
200g unsalted butter (diced and at room temperature)
2 cups + 1 tablespoon icing sugar {sifted}
1/4 teaspoon vanilla paste {or equivalent measure vanilla extract or essence}
4 eggs (separated)
1/2 cup milk
2 + 3/4 cups blanched almonds (lightly toasted and finely ground in a food processor) {don’t be tempted to use pre-ground almonds for this recipe}
pinch table salt


METHOD
Preheat oven to 180°C.
Lightly grease with baking spray or additional butter the base and sides of a 25cm round cake tin. Line base and sides with baking paper. Lightly grease paper sides as well.

Slice 1-2 oranges very thinly (I prefer to use a mandoline) and arrange decoratively on the base of the prepared tin. Finely grate zest of the 2 remaining oranges.

Place butter, 1 + 2/3 cups of the icing sugar measurement, vanilla paste and orange zest into the bowl of an electric mixer fitted with a paddle [“K”] beater. Mix until mixture is creamy and pale.

Add egg yolks, one at a time, beating between additions until thoroughly combined.
Add milk and ground almonds and mix until combined...

Into a clean bowl place egg whites, remaining icing sugar and salt. Whisk until egg whites are stiff and glossy looking. Add one-third of the egg whites to the cake mixture and fold through. Add remaining egg whites and gently fold into cake mixture.

Pour into prepared cake tin and place into preheated oven. Bake for 30 minutes, then cover with aluminium foil and bake for a further 20-30 minutes or until cake springs back when pressed in the centre.

Remove cake from oven, place on cooling rack and leave in tin for 20 -30 minutes or until cool.
Turn cake out onto a flat tray with orange slices facing up. Pour warm syrup {recipe following} over cool cake.

Delightful served warm or equally delicious at room temperature. Store in airtight container in pantry for up to three to four days.

SYRUP
3 tablespoons + 1 teaspoon freshly squeezed orange juice
2 tablespoons dark rum
1 teaspoon light-flavoured honey such as Tawari

Into a small pot set over a low heat place orange juice, rum and honey and stir to combine. Just before syrup boils remove from heat and while still warm pour over cool cake.